A Victoria sandwich is one of the nation’s best-loved cakes.
Filled with thick, fruity jam and a sprinkle of sugar on top, it’s the ultimate teatime treat.
If you haven’t heard of baked oats is the latest food craze, with people across the world jazzing up the humble bowl of porridge into an incredible breakfast cake.
Bonkers about oatmeal, Instagram baker @cakeontherun has already made carrot cake baked oats,lemon drizzle baked oats and even coffee and walnut baked oats.
Now she has shared her recipe for Victoria sponge baked oats and it tastes divine.
Made up of six basic ingredients, the all-in-one healthy dish is easy to make and is great for breakfast, dessert or for afternoon tea.
For lots more food inspiration, visit our recipe page.
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You don’t need any fancy ingredients or equipment, plus some bakes can be cooked in a microwave in under a minute.
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*Gluten free option – use gluten free oats and baking powder
*Vegan option – use dairy free yoghurt such as soya, almond or coconut
Victoria sponge baked oats recipe (serves 1)
- 60g (2/3 cup) oats
- 6 tbsp boiling water
- 2 tbsp vanilla yoghurt
- 1 tbsp jam
- 1/2 tsp baking powder
- Sprinkle of sugar to serve
- Pre-heat your oven to 200C/ 400F/ gas mark 6.
- Boil the kettle. Put boiling water and oats into a bowl and stir with a spoon to combine.
- Leave for 5 minutes to thicken.
- Add all of the other ingredients (except jam) into the bowl and stir with a spoon to combine.
- Spoon half the mixture into a shallow oven-proof dish, ramekin or pudding basin lined with baking paper/parchment.
- Add a layer of jam then put the rest of the mixture on top.
- Bake in the oven for around 30 minutes. It should be crisp on the outside and soft, but not gooey, in the middle. Oven times do vary so check on it after 20 minutes.
- Sprinkle with some sugar and eat on its own or with extra yoghurt. It can be enjoyed straight away or the following day cold or warmed up.